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Publications
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Scanner Data and Price Indexes
Every time you buy a can of tuna or a new television, its bar code is scanned to record its price and other information. These "scanner data" offer a number of attractive features for economists and statisticians, because they are collected continuously, are available quickly, and record prices for all items sold, not just a statistical sample. But scanner data also present a number of difficulties for current statistical systems. Scanner Data and Price Indexes assesses both the promise and the challenges of using scanner data to produce economic statistics. Three papers present the results of work in progress at statistical agencies in the U.S., United Kingdom, and Canada, including a project at the U.S. Bureau of Labor Statistics to investigate the feasibility of incorporating scanner data into the monthly Consumer Price Index. Other papers demonstrate the enormous potential of using scanner data to test economic theories and estimate the parameters of economic models, and provide solutions for some of the problems that arise when using scanner data, such as dealing with missing data.
Defense
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Upholstering
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Bowes & Church's Food Values of Portions Commonly Used
This classic guide to nutrition has helped put the “balance” in balanced diets since 1937! Now completely updated for the Eighteenth Edition, this bestseller continues to supply authoritative data on the nutritional value of foods in a form for quick and easy reference. The book’s main table reflects the current food supply—listing more than 8,500 common foods—and contains data on the nutritional content of foods, organized by food groups. Supplementary tables define the content of lesser known foods. Each food entry is thoroughly evaluated to include calorie content, weight, water, protein, fat, cholesterol, carbohydrate, dietary fiber and major vitamins and minerals. Brand names and the general foods that typify today’s eating habits are covered; the latest information on fiber and monounsaturated fat content is addressed; and a bibliography of sources for current food composition data is provided.
